Masala Chicken Pot Pie - vegetable oil

Method

• Preheat oven to 400 degrees F.
• Toss the frozen vegetables with vegetable oil and spread evenly onto a sheet pan.
• Place into oven and cook until golden brown, about 15 minutes.
• When done, remove from oven and set aside.
• In a pan heat 2 tablespoons of butter over medium heat.
• Season the chicken with a sprinkling of salt, pepper and Garam Masala and cook until just cooked through (depending on the size of the pieces, this may take about 5 minutes per side juices should run clear when done).
• Remove chicken from pan and set aside.
• In the remaining butter, heat the onion and celery until softened.
• In another pan, pre-heat the broth and milk over medium heat.
• Add 2 more tablespoons of butter to the celery mix and allow it to melt.
• Add the flour, remaining Garam Masala and turmeric.
• Mix well and cook for 1 to 2 minutes.
• Add the pre-heated milk/broth mixture and cook until thickened.
• While the sauce thickens, chop the chicken into bite-sized pieces.
• Once the sauce has thickened, add the parsley, salt and pepper to taste and mix well.
• Toss in the browned vegetables and chopped chicken and mix well.
• Place the mixture into a 2-quart (or larger) casserole dish or divide evenly into into 4 oven-safe soup crocks.
• Top with circles (or other shapes) of puff pastry or other dough, or cover the dish(es) with pie dough.
• Sprinkle some Garam Masala onto the puff pastry or dough.
• Place into the oven and cook until puff pastry or dough has browned and the mixture is hot and bubbly, about 25 minutes.
• *Niter Kibbeh is essentially Ghee flavored with aromatics and spices.
• There are recipes on the Internet for how to make it.
• It adds a unique depth of flavor to this dish.